Charcuterie and Modern Buffet

This module will build on the knowledge and skills gained in the previous modules of Live Kitchen Service 1&2, Modern Classics & Global Cuisine and food Science. On successful completion of this module, learners will have gained the additional practical skills and knowledge to practice with confidence the art of Garde Manger in the modern professional kitchen.

1. Demonstrate the knowledge, skills and techniques associated with Charcuterie as applicable to the professional kitchen.

2. Understand and apply all the requirements associated with the professional production of a range of sausages with specific focus on modern trends.

3. Differentiate and demonstrate the knowledge, skills and techniques associated with raw and cooked forcemeats, pts and terrines as applicable to the professional kitchen.

4. Understand and apply the techniques associated with Hot, Cold and Pan Smoking

5. Produce and apply aesthetically a range of Aspic Jelly and Chaud-froid sauces

6. Aesthetically prepare and present dishes with relevant accompaniments for buffet and plate service, incorporating a range of presentation styles both classical and modern